Exploring the Impact of Different <i>Saccharomyces cerevisiae</i> Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS

Exploring the Impact of Different <i>Saccharomyces cerevisiae</i> Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS

Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. The <i>Saccharomyces cerevisiae</i> strain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection of <i>S...

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Bibliographic Details
Main Authors: Zhenbao Shi, Wenzhe Li, Ziqiang Chen, Zhengcong Peng, Mingtao Ma, Jinglong Zhang, Dianhui Wu, Guangfa Xie, Jian Lu
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
greengage alcoholic beverage
volatile organic compounds
<i>S. cerevisiae</i>
GC-E-Nose
HS-SPME-GC-MS
HS-GC-IMS
Online Access:https://www.mdpi.com/2304-8158/13/24/3984
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